Swap the standard cocktail sauce for this green goddess dip for shrimp cocktail. It’s a delicious twist, perfect for parties!
If you could eat a meal (or have a drink) with anyone, who would it be? I usually pick Anthony Bourdain because, well, I’m slightly obsessed with him. But on the rare occasions that I catch Barefoot Contessa (Ina’s show on the food network), I always think, I’d love to attend one of her cocktail parties. They’re a little uptight, yes. But there’s no denying that she knows how to throw a party.
Now if I could attend one of her parties – with Anthony Bourdain – well then I’d be living out all of my food celebrity dreams.
But the title of this post isn’t “food celebrity dreams,” it’s shrimp cocktail with green goddess dressing and it happens to be inspired by Ina herself. What is green goddess dressing? It’s not the tahini-based “goddess dressing” versions by Annie’s or Trader Joe’s that I always try to like but never do.
Traditionally, green goddess dressing contains a blend of mayonnaise, sour cream, chervil, chives, anchovy and tarragon. It dates way back and was made popular by a San Francisco hotel in the 1920’s which was actually inspired by “Sauce au Vert” (Green Sauce) served with Green Eel in France.
Ina’s version is a blend of mayonnaise (a requirement for green goddess dressing), basil and the other usual suspects but the real surprise was serving it with shrimp! Brilliant! As someone who loves shrimp cocktail, I welcomed a change of dipping options, but purists may not and in that case use the dressing for veggies, salad or spread on crackers. (Richie is one of the purists I speak of and while he loved the green goddess dressing itself, he wasn’t a fan of dipping shrimp in it.)
And only because I feel like this needs to be addressed…If you’re scared of anchovy paste (but seriously, you shouldn’t be) you can omit it. (Sigh.) The dressing is still flavorful and delicious, but the flavors aren’t as deep so go buy a little tube of it to keep in the fridge for occasions like this. And caesar salad.
The only unfortunate thing about this shrimp cocktail with green goddess dressing? That it wasn’t served in the Hamptons. West Hollywood will have to do…Print
- 1/2 cup roughly chopped green onion
- 1 1/2 cup roughly chopped basil
- 1 cup roughly chopped parsley
- 1/4 cup roughly chopped shallot
- 2 Tbsp. lemon juice (about 1 small lemon)
- 2 tsp. anchovy paste
- 1 cup mayonnaise
- 1 cup greek yogurt
- salt & pepper
- shrimp or veggies for serving
- Combine all ingredients in food processor or blender.
- Pulse until well combined and desired consistency.
- Refrigerate for at least an hour before serving.
- Serve with veggies, on a salad or with shrimp cocktail.
All herbs and onions are roughly chopped, then measured.